Pan-Seared Duck Breast en...Pan-Seared Duck Breast en Mole Negro with Mezcal-Infused Plantain

Pan-seared duck breast served alongside a velvet-smooth 24-ingredient black mole, compressed mezcal-infused plantain ribbons, and silky kabocha squash purée.

Ingredients

Cooking Instructions

1. 01

   Toast dried Mulato, Pasilla, and Ancho chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Transfer to a bowl with warm stock and let steep for 15 minutes.

2. 02

   In the same dry skillet, char the tomatoes, black garlic, and corn tortilla until heavily charred. Transfer to a high-powered blender.

3. 03

   Add rehydrated chiles, soaking stock, toasted pepitas, almonds, and charred tortilla to the blender. Blend on high until completely smooth, then strain through a fine-mesh chinois.

4. 04

   Pour the mole reduction into a saucepan over low heat. Whisk in Mexican dark chocolate until melted. Simmer gently for 25-30 minutes until deep, glossy, and thick.

5. 05

   In a shallow dish, marinate the thin plantain ribbons in Mezcal, a splash of lime juice, and a dash of sea salt for 20 minutes.

6. 06

   Purée roasted kabocha squash with cold cubed butter and sea salt until ultra-smooth and velvety. Keep warm.

7. 07

   Score duck breast skin in a tight cross-hatch pattern without cutting into the flesh. Season generously with sea salt.

8. 08

   Place duck breasts skin-side down in a cold stainless steel pan. Set heat to medium-low to render duck fat for 8-10 minutes until skin is deeply golden and crispy. Flip and cook for 2 minutes to achieve medium-rare (130°F/54°C internal). Rest 5 minutes.

9. 09

   Slice duck breast against the grain. Plate by swooshing kabocha squash purée and mole negro across warm plates, fan the sliced duck, roll mezcal plantain ribbons alongside, and finish with toasted pepitas and flake salt.